John Myers
The minced meat for the filling of sausage products is referred to as sausage meat. It is filled into artificial or natural casings and processed into boiled sausage, cold cuts, or bratwurst.
For boiled sausages, lean meat with bacon is usually very finely chopped or turned through the meat grinder and mixed with spices, other ingredients, and often with water. If the sausage meat is chopped up in the cutter, the water must be added in the form of ice. Otherwise, the rapidly rotating knives will generate too high a temperature, at which the protein in the meat mass will coagulate and make the meat unusable.
The recipe for the so-called Bratwurst base meat consists of sinewy pork, pork belly without the rind, and bacon. It is usually seasoned with table salt, pepper, mace, ginger, cardamom, and lemon powder. Sausage meat is also used as a filling for Maultaschen or meat strudel and as a soup ingredient.
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